2 PrefaceNowadays food preparation technologies are developing rapidly. Hard handwork in the kitchen decreases as new food preparation equipment are being used. Future food preparation workers have to learn how to safely operate food preparation equipment as well as other kitchen utensils.
3 PrefaceRecent devices have good quality and excellent design. Many of them are of attractive appearance, stable, comfortable to use, have micro processing and control systems. New energy saving technical decisions are being implemented. New technology equipment meets all European requirements and are awarded with an international ISO 9001 quality certificate.
4 Kitchen equipment classification Vegetablepeeling machinesKitchen equipments are devided into the following groups:Vegetable slicersElectric meatgrindersDough mixersRangesElectric pans,crepes pansElectric fryersBaking ovenMicrowave ovenCooking kettlesChaftingdishesFreezers
5 Vegetable peeling machines In restaurant kitchens vegetables are selected, washed, chopped either mechanically or by hand. While cleaning mechanically, the vegetable skin is peeled on the rough sides of the processing camera and the surface of the working parts. Finally the skin is cleaned with water.
6 Vegetable peeling machines The other method is when vegetables are peeled by a rotating disk with knives. Vegetables are peeled with an abrasive or knife disk and washed having been put on a washing disk.
7 Vegetable peeling machines Onions are peeled with a special onion peeling disk. Greenery is washed and dried in centrifuge.
8 Vegetable slicersVegetable cutters cut vegetables in various forms or mash fresh or boiled vegetables. The form of cut vegetables depends on the cutting disk and the form of cutting knifes. Variety of performance (from 40 to 900 kg/h).You can choose a variety of cutting blades (chips, straw, grater, cubes and sticks).
9 Students practicaltraining withvegetable slicers, bychopping carrots,cabbages, onions onNovember 2010
18 Electric griddlesGriddles are flat plates of metal used for frying, grilling, and making pan breads (such as pancakes, injera, tortillas, chapatis, and crepes). Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle.
19 Electric griddlesRectangular griddles that cover two stove burners are now also common, as are griddles that have a ribbed area that can be used like a grill pan.
20 Electric griddles80 or 120 liters converted to gas stations and pans made of stainless steel.You can choose a specially treated stainless steel cooking surface with a manual or electric tilt mechanism.
21 Electric crepes pans Useful for frying various types of crepes. Cast iron plate (not removable) Stainless steel casing. Thermostat °C. 230 V/3,0 kW
22 Students practiceto learn how to fryvarious pancakes,using electric, gaspans, electric crepespans on December2010
23 Electric fryersElectric deep fryers are used to cook in a big amount of fat or oil. According to their construction deep fryers can have one or two fry pots and one or two baskets. They can be portable or floor, various capacities (from 3 to 25 litres)
24 Baking ovenElectric baking ovens are used to bake culinary and confectionary products. According to their construction they can be simple and modular sectional.
25 Baking ovenBaking ovens have one, two or three compartments. Electric baking ovens may have ordinary heating, convection, microwave and grill.
26 Students practical training in order to learn how to use baking oven, preparing hot vegetable dishes on November 2010
27 Students practical training in order to learn how to use baking oven by preparing hot fish and meat dishes on December 2010
28 Microwave ovenMicrowave ovens are used to prepare dishes quickly and in high quality. With microwave oven you can defrost products and warm them up. Dishes prepared in microwave ovens are delicious and nutritious.
29 Microwave ovenThe products don't loose nourishment which is sensitive to high temperatures, nor moisture. They retain flavour, vitamins, minerals.